VIANDE, Fr. Meat; animal food. In the old regime every French soldier was allowed half a pound of meat per day.
M. de Louvois, who was minister of war under the old government of France, formed a plan, recommending, that a quantity of dried meat, reduced to powder, should be distributed to troops on service. He took the idea from a custom which is prevalent in the East. He did not, however, live to fulfil his intentions, although he had already constructed copper ovens that were large enough to contain eight bullocks. Very excellent broth can be made of this powder; one ounce of which boiled in water, will supply a sufficient quantity for four men; and one pound of fresh meat gives one ounce of powder; so that, according to the inventor’s assertion, there is a saving of one pound. The portable soup-balls which are sold for sea use, are of the same nature.
VIBRATION. See [Pendulum].
VICE-ADMIRAL, (vice-amiral, Fr.) A naval officer of the second rank; who takes rank with generals of horse. Louis XIV. who endeavored to establish a French navy in 1669, created two vice-admirals of the fleet, whom he called vice-admiral of the east, and vice-admiral of the west.
VICTOR. A conqueror; generally applied to the chief officer of a successful army.
VICTORY, (victoire, Fr.) The overthrow or defeat of an enemy in war, combat, duel, or the like.
VICTUAILLES, Fr. The provisions which are embarked on board ships of war are so called by the French.
VICTUAILLEUR, Fr. Victualler.
VICTUALS. Food or sustenance allowed to the troops, under certain regulations, whether on shore or embarked in transports.
VICTUALLERS. See [Sutlers].